Salalah is the capital of Oman's western Dhofar province, which catches the Asian monsoon rains from June to September, turning the coastal plain and escarpment foggy and green during a season known as the khareef. My guide Musallim, who comes from a nomadic family, told me that the best time to eat Dhofari camel is at the end of the khareef because the animals have fattened on lots of wild green grass and herbaceous fodder that adds sweetness to their meat and milk. (The rest of the year, camels in arid Dhofor rely on supplements of commercial cattle feed.) Musallim's connoisseurship of local, seasonal ingredients reminded me of the French value of terroir. And indeed our lunch was the Omani equivalent of a pot au feu, daube, and confit de camel.